Cornered by Mike Baldwin for January 15, 2021

That’s a wonderful “germ” of an idea.

The way they kept you shut down, we were the last ones that touched them 14 days ago.

At my favorite ‘greasy spoon’, I already know what I like, so I don’t need a menu.

Make sure closing the menu doesn’t puff in your own face!

I wonder when we’ll next be able to eat in restaurants… I even miss McDo’s…

To meet COVID-19 regulations all our meals are severed at -90 degrees.

I know, I know, it’s just a just a comic strip. But in case anyone is taking their COVID information from this (after all, they’re getting it from some awfully loony places), the Coronavirus is airborne. Studies have show surface transmission risk is not very high, though you should still sanitize. Cooking food normally is just fine. However, I will wait to dine indoors till this thing is well under control because people sit for an hour or more without masks on in what are often confined spaces. And THAT is a recipe for infection. Which is why bars and restaurants have among the highest infection rates.

The restaurant my wife and I visit these days has outdoor, heated tables and a QR code menu. Safer than the grocery we perforce visit occasionally.

The last restaurant I was in (during the “yellow” period in our zone) handed us laminated menus slathered in disinfectant, thus sanitizing both the menus and our hands.

QR codes are useless if you do not have a smart phone.

TOO MUCH INFORMATION!

Menus have always been a possible source for spreading germs. Always wash your hands after handling.

Ever notice how they always place the menu, on top of your place setting?

Let’s just order online for delivery.

Wow! So spot on. Studies in China showed how infection followed the air flow through restaurants. Be sure the “outdoor seating” is truly outdoors and not some metal box put “outside” with a few holes punched in it. If there isn’t a draft, you’re not safer.

And them without their latex gloves.